Mongolian Tofu [Oil Free] This Healthy Kitchen

I've been eating a whole food plant based diet since Sept 2019. I'm healthier than I've ever been and I feel great. All of my recipes are WFPB compliant.

subheading: For the tofu:

12 ounces (340 grams) extra firm tofu

2 tablespoons low-sodium soy sauce or Tamari for gluten-free

2 tablespoons tapioca flour or tapioca starch

subheading: For the Mongolian sauce:

½ cup low-sodium soy sauce or Tamari for gluten-free

½ cup water

3 tablespoons maple syrup

3 to 4 cloves garlic minced

1 teaspoon fresh ginger minced

¼ teaspoon red pepper flakes

2 tablespoons tapioca flour

subheading: For serving (optional):

brown rice

green onion, chives, scallions, sesame seeds

Directions at thishealthykitchen.com

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